6 c Shredded Napa cabbage
Salt
3 c Unbleached white flour
1 tb Raw sugar
1 Stick butter
Cut into small pieces
1 1/4 c Reduced-fat sour cream
2 tb Olive oil
1 lg Onion; finely chopped
1 md Carrot; finely chopped
3 Cloves garlic; minced
1 tb Chopped fresh dill
Freshly ground black pepper;
-to taste
MAKES 36 LACTO Polish dumplings are traditionally fried, but here they are
baked.
In large bowl, toss cabbage with 2 tablespoons salt and set aside 1 hour.
Meanwhile, in large bowl, mix flour, sugar and 1 teaspoon salt. Using two
knives or pastry blender, cut in butter until mixture resembles coarse
crumbs. Add 1 cup sour cream and mix until moistened. Turn dough our onto
work surface and knead into a ball. Divide dough in half, wrap each half in
plastic and chill one hour.
Squeeze excess liquid from cabbage and put into clean bowl. In large
skillet, heat oil over medium heat. Add onion, carrot and garlic and cook,
stirring often, until carrot is tender, about 10 minutes. Add dill and
cabbage and cook, stirring, 2 minutes. Remove from heat and stir in
remaining 1/2 cup sour cream.
Preheat oven to 350 F. On a lightly floured surface, roll out one piece of
dough 14 inch thick. Cut dough using a round 4-inch cookie cutter. Re-roll
and cut scraps. Put 1 tablespoon of filling toward front of each circle.
Moisten edges of dough with water and fold in half around filling to form
semicircle, firmly pinching edges closed. Set aside on lightly greased
baking sheet. Continue to fill pierogi, keeping them covered with plastic
wrap, until all dough is used up.
Bake until golden brown, 15 to 20 minutes. Serve warm.
PER PIEROGI: 87 CAL.; 2G PROT.; 4G TOTAL FAT (2G SAT. FAT); 10G CARB.; 10MG
CHOL.; 36MG SOD.; 1G FIBER.
Yields
1 servings
